The Effect Of Using Hibiscus Extract To Maintain The Quality And Sensory Characteristics For Minced Frozen Spent Hen Meat.

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12/5/2014 1:33 PM

The Effect Of Using Hibiscus Extract To Maintain The Quality And Sensory Characteristics For Minced Frozen Spent Hen Meat.



Al-Qazzaz . M.F.
Al-Jumayli.S.M.K.
Zangana.B.S.R.
Dept.of Animal Resources / College of Agriculture University of Baghdad


Abstract

The objective of this study was to investigate the effect of using Hibiscus extract on spent hen on the physical and sensory characteristics of frozen meat. The minced spent hen meat was immersed separately in 0, 0.5, 1and 1.5% of the Hibiscus extract.
Meat samples were stored individually for 0.3, 6 and 9 week at- 18 ᵒC. The physical, microbial and sensory evaluation was conducted .The results showed the immersion of minced spent hen with hibiscus extract led to a significant decrease (P<0.05) cooking loss, pH, thiobarbituric acid (TBA) and the number of total plate count , psychrophilic, coliform bacteria during frozen storage periods .Simple decrease in drip loss, concentration of metmyoglobin pigment. Also a significant increase (P<0.05) in concentration of myoglobin and sensory evaluation showed improvement (juiciness, tenderness, flavor, appearance color, texture, and overall acceptability). 
It can be concluded that immersion of minced spent hen in hibiscus extract led to improve in the quality, sensory characteristics and microbial safety when stored under frozen- 180C up to 9 weeks. 
Key words: Hibiscus sabdariffa, Thiobarbituric acid, Minced chicken meat.





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